• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kara J Miller

  • Recipes
    • Appetizers
    • Chicken
    • Salad
    • Breakfast
    • Snacks
    • Main Dishes
      • Pasta
      • Soups
      • Beef
      • Fish
      • Pork
    • Beverages
    • Breads
    • Side Dishes
    • Slow Cooker
    • Desserts
      • Cookies
      • Cakes
  • Travel
  • Entertainment
  • Family
  • Fitness
  • About
    • Work with Me
    • Privacy Policy
Home » Recipes » Main Dishes

Cashew Chicken & Fried Rice

Created On: October 17, 2022  |  Updated: October 17, 2022  |   Leave a comment

  • Share
  • Tweet

Cashew Chicken & Fried Rice Recipes

These classic dishes are from Mary Davis, former Home Economics teacher at Lakeview Junior High. I never had the privilege of taking her class as a student, but when I worked at Lakeview as an Instructional Assistant, Mary and I bonded over our love of food. She gifted me a cookbook from her class that I treasure and where these recipes are from.

Cashew Chicken and Fried Rice

These dishes, while they may look complicated, are actually a super easy, quick, and delicious weeknight meal. You’ll want to start the process by cutting the chicken into bite-size pieces, about half an inch or so, so they cook quickly and absorb that delicious sauce we’ll be making!

Then you’ll wash and slice the onions, celery, mushrooms (if using), and cashews, into bite-size pieces. I like to leave the snap peas and bean sprouts whole, but you can also chop these in half.

In a small mixing bowl, we’re going to combine cornstarch, soy sauce, sugar, & salt to create a flavorful slurry!

In a large skillet or Wok, add a small amount of cooking oil and heat until hot. This is where things get fun! You’ll add the chicken to the skillet and cook over medium heat until completely cooked through. This should only be a few minutes since we chopped the chicken pretty small. Then you’ll add the peapods, celery, mushrooms (I omit these, not a fan of the texture), water chestnuts, and broth.

Cover the mixture and cook for two minutes, then add the remaining veggies! Finally, simmer for one minute and add soy sauce slurry mixture, stirring constantly until thickened.

Serve immediately over hot white rice or the fried rice recipe I shared below.

Cashew chicken and fried rice

Cashew Chicken Ingredients

1 lb. boneless, skinless chicken breasts

1/2 lb. peapods

1/2 lb. mushrooms

4 green onions

1/2 lb. bean sprouts

1 c. celery

1/2 lb. water chestnuts

1 c. chicken broth

1/4 c. soy sauce

2 T. cornstarch

1/2 t. sugar

1/2 t. salt

1 c. cashews

1. Wash the chicken thoroughly. Cut chicken into bite-size pieces.

2. Wash and slice veggies into bite-size pieces.

3. In a small mixing bowl, combine cornstarch, soy sauce, sugar, & salt.

4. In a large skillet, add a small amount of cooking oil and heat until hot.

5. Add chicken to skillet and cook over medium heat until completely cooked through.

6. Add peapods, celery, mushrooms, water chestnuts, and broth.

7. Cover the mixture and cook for two minutes.

8. Add bean sprouts, onions, and cashews.

9. Simmer for one minute and add soy sauce mixture, stirring constantly until thickened.

10. Serve immediately over hot rice.

Cashew Chicken and Fried Rice

Fried Rice Ingredients

1 1/2 c. long-grain white rice

1 lb. bacon

2 eggs

1 bunch green onions

1 T. soy sauce

Fried Rice Recipe

1. Cook white rice according to package directions and set aside. (I throw mine in the rice cooker and make the chicken, then start this recipe, and the rice is done just in time to add it at the end)

2. Cut bacon into quarters before cooking.

3. In a large skillet, fry bacon until crisp. Remove from skillet and pat off grease. Set aside.

4. Drain grease, but do not clean the pan.

5. Scramble the eggs in the remaining bacon grease and season with salt and pepper.

6. Chop green onions and cook with eggs until tender.

7. Return rice and bacon to skillet with eggs and onions.

8. Add soy sauce a small amount at a time until the right taste is reached. (This is fun because you get to keep eating the fried rice!)

Serve & enjoy! Your neighbors will be jealous, this meal smells soooo good :)

Cashew Chicken and Fried Rice
Print

Cashew Chicken Recipe

Course Dinner
Cuisine Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Author Mary Davis

Ingredients

  • 1 pound chicken breasts boneless, skinless
  • 1/2 pound peapods
  • 1/2 pound mushrooms optional
  • 4 green onions sliced
  • 1/2 pound bean sprouts
  • 1 cup celery chopped
  • 1/2 pound water chestnuts sliced
  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 2 Tablespoons cornstarch
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup cashews chopped

Instructions

  1. Wash the chicken thoroughly. Cut chicken into bite-size pieces.

  2. Wash and slice veggies into bite-size pieces.

  3. In a small mixing bowl, combine cornstarch, soy sauce, sugar, & salt.

  4. In a large skillet, add a small amount of cooking oil and heat until hot.

  5. Add chicken to skillet and cook over medium heat until completely cooked through.

  6. Add peapods, celery, mushrooms, water chestnuts, and broth.

  7. Cover the mixture and cook for two minutes.

  8. Add bean sprouts, onions, and cashews.

  9. Simmer for one minute and add soy sauce mixture, stirring constantly until thickened.

  10. Serve immediately over hot rice.

Cashew Chicken and Fried Rice
Print

Fried Rice Recipe

Course Dinner, Side Dish
Cuisine Chinese
Keyword fried rice, rice, side dish
Prep Time 5 minutes
Cook Time 20 minutes
Author Mary Davis

Ingredients

  • 1 1/2 cups long-grain white rice
  • 1 pound bacon
  • 2 eggs
  • 1 bunch green onions
  • 1 Tablespoon soy sauce

Instructions

  1. Cook white rice according to package directions and set aside.

  2. Cut bacon into quarters before cooking.

  3. In a large skillet, fry bacon until crisp. Remove from skillet and pat off grease. Set aside.

  4. Drain grease, but do not clean the pan.

  5. Scramble the eggs in the remaining bacon grease and season with salt and pepper.

  6. Chop green onions and cook with eggs until tender.

  7. Return rice and bacon to skillet with eggs and onions.

  8. Add soy sauce a small amount at a time until the right taste is reached.

  • Share
  • Tweet

posted in: Chicken, Main Dishes, Side Dishes

Previous
G2G Protein Bars
Next
Bacon, Egg, & Hashbrown CrockPot Breakfast Casserole

Reader Interactions

Leave A Reply! Cancel reply

Share your thoughts!
Your email address will not be published. Required fields are marked with *

Recipe Rating




Primary Sidebar

Kara - Author of Kara J Miller.

Welcome, I'm Kara!

A California Mom Blogger who wants to help you feel positive and fulfilled in your life. I share tried and true food recipes, tips for family travel, and deals on the latest things that I love. It’s simple, I like to eat and laugh!

More About Me

Subscribe To The Newsletter

Get new updates, entertainment, recipes, trips + more!

Categories

Featured Articles

  • Honey Lime Enchiladas
  • Apricot Chicken
  • Family walking in Paris
    Travel to Paris with Children
  • Homemade Lemon Meringue Pie Recipe
  • Howard Johnson Anaheim Disneyland Hotel
  • Caramelita Cookie Bars

The Latest From

  • Breakfast food. Food
  • Beautiful cliff overlooking ocean. Travel
  • woman and girls hiking Fitness
  • Kara and family standing in kitchen. Family
  • Happy child on bridge pinting. Entertainment
  • Kara standing in front of wall "Your Body Is a Wonderland". Instagram

Subscribe To The Newsletter

Get new updates, entertainment, recipes, trips + more!

©2023, Kara J Miller. All Rights Reserved. About Privacy Policy
Design by Pixel Me Designs
×

Subscribe To The Newsletter

Get new updates, entertainment, recipes, trips + more!